Its been ages I tried murukku or any Tamil nadu special savory. When valli shared this months Indian cooking challenge challenge I was sure to make them and I did it today morning to my surprise it was so crispy and delicious and to be particular I just loved the shape. Murukku, Thenkuzal, Manoharam, Ribbon pakoda, Kara sev are some very delicious and famous savories of south India which is made during festivals. We made it at school and after that I didn't even get a chance to try it at home. Today when I tried them I was very happy about the out come and it tasted yummy like how a murukku must be .
Manaparai murukku is very famous among the varities of murukku available in Tamil nadu. Manaparai is a town which is famous for this particular murukku and so they named it manaparai murukku as the origin of this murukku was from this town and many people are indulged in making this murukku. Murukku business is very native to this town and people earn, as the murukku is so special and people love to have them. With no fancy ingredients like any other muruku this murukku is also made with rice flour and urad dal with some flavoring of carom, cumin seeds and some asafoetida in them.The only difference is they are double fried, they can be made bite size but I have made a medium sized murukku. These are perfect fried swirls to enjoy with a cup of hot coffee or tea. Lets move on to the recipe..
Rice flour - 1 1/2 cups
Urad dal Flour - 1/4 cup
Jeera/ cumin seeds- 1/2 tsp
Ajawain / carom seeds- 1/4 tsp
Ghee - 1tbsp
Asafoetida - 1/4 tsp
Salt to taste
Water as needed
Oil for deep fry
- In a bowl mix both the flour, salt , ghee, ajwain, cumin seeds and mix them well.
- Add some water and make a stiff dough.
- Grease the Murukku press from in and the star shaped mould.
- Heat oil in deep frying pan.
- Take some dough make cylindrical shape and fill the mould, then close the mould .
- On a greased perforated ladle press the murrukku press in circular motion forming swirl.
- Slide this Murukku to the hot oil and fry them till its half done and remove from the oil.
- Repeat the same for rest of the dough.
- After all the dough is over and the murukkus are half done , deep fry them again to get the golden brown colour ( just a slight brown ).
- Transfer it to the kitchen towel.
- After it cools down , store them in a air tight container for 2 weeks or more.